4 c. California walnuts (1 16-oz. pkg.), finely chopped
1/2 c. sugar
1 tsp. ground cinnamon
1 lb. phyllo (strudel leaves)
3/4 lb. butter, melted
1 (12 oz.) jar honey

About 2 1/2 hours before serving or up to 2 days ahead:

Grease 13x9 baking dish. In large bowl with spoon, combine chopped walnuts, sugar, and ground cinnamon until blended. Set mixture aside.

In baking dish place 1 sheet of phyllo, allowing it to extend up sides of dish; brush with some butter. Repeat to make 5 more layers of phyllo; sprinkle with 1 cup walnut mixture. Cut remaining phyllo into approximately 13x9 rectangles.

Place one sheet of phyllo in baking dish over walnut mixture; brush with butter. Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangles, if necessary. Sprinkle 1 cup walnut mixture evenly over phyllo.

Repeat step 3 two more times. Place remaining phyllo on top of last walnut layer. Trim any phyllo that extends over top of dish. With sharp knife, cut just halfway through all layers in a diamond pattern to make 28 servings. Bake in 300 degree oven 1 hour 25 minutes or until top is golden brown.

Meanwhile, in 1-quart saucepan over medium-low heat, heat honey until hot but not boiling. Spoon hot honey evenly over Baklava. Cool in pan on wire rack at least 1 hour, then cover and leave at room temperature until serving time.

To serve: With sharp knife, finish cutting through layers. Makes 28 servings.

Phyllo is available in Greek pastry shops or in the frozen-food section of most supermarkets.